Linguine With Calamari And Garlic

• 1/2 lb linguine
• 4 rolled anchovies over capers, from 2-ounce tin, anchovies crushed
• oil, reserved
• 1/2 lb cleaned calamari, thinly sliced crosswise (squid)
• 3 large garlic cloves, chopped
• 1/4 teaspoon dry crushed red pepper (or more to taste)
• 3/4 cup dry white wine
• 1/2 cup thinly sliced fresh basil leaf

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
2. Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
3. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
4. Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.
5. Divide pasta and calamari between
6. 2 plates and serve.

linguine, capers, oil, calamari, garlic, red pepper, dry white wine, fresh basil leaf

Taken from www.food.com/recipe/linguine-with-calamari-and-garlic-258528 (may not work)